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Cuban Marinated Steak

Rated as 4.69 out of 5 Stars

"This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards."
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Ingredients

1 h 5 m servings 245 cals
Original recipe yields 4 servings

Directions

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  1. Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  2. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 245 calories; 15.8 g fat; 3.9 g carbohydrates; 21.2 g protein; 59 mg cholesterol; 1428 mg sodium. Full nutrition

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Reviews

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  1. 80 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

i am cuban we cook very simple , its better when you made a marinate like mojo so we call it, sour orange, roasted cumin it has to be roasted so you can get the full flavor of the cumin seeds,...

Most helpful critical review

Flavor is good, but Rib Eye is always tender.

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i am cuban we cook very simple , its better when you made a marinate like mojo so we call it, sour orange, roasted cumin it has to be roasted so you can get the full flavor of the cumin seeds,...

Used boneless NY strip steaks instead of rib eyes. This marinade gave the steaks a flavor unlike any marinade I've ever used. I live in Florida, so I'm accustomed to eating Cuban cuisine (and ...

Absolutely delicious marinade! So moist and flavorful. Made exactly as written, perfect for two steaks. You might want to double for more. Great grilling recipe, definitely a do over. Thank...

Used Skirt Steak so I could cook it in the frying pan. It was awesome, and the hubby loved it. My version of Montreal-style seasoning has a lot of salt in it, so for next time I will use less, t...

Pretty good eats, and easy to master. The only difference I would suggest is not to use plain orange juice unless you have to. There are bitter orange products available in stores that cater to ...

Wow! This was an incredible meal. I made this for my wife and I exactly as stated. The meat was tender, moist and tasty. I made garlic roasted potatoes and green beans for sides.

My husband and daughter liked this very well. I used all of the marinade ingredients exactly, but I marinated the steak for about 8 hours. I also used top sirloin instead of rib eye, both becaus...

Awesome! We made the following changes: replaced the orange juice with fresh lime juice and added 1/2 bottle of light colored beer such as Corona to the marinate. Also added 1-2 Tbls fresh cho...

Three big steaks quickly devoured by my boys and me, prepared exactly as described. Fantastic marinade.